Pumpkin Whoopie Pies with Maple Mascarpone Filling

Soft, spiced pumpkin whoopie pies with maple mascarpone filling — a festive fall treat perfect for any gathering or cozy afternoon indulgence. Their pillowy texture and sweet maple filling make them a seasonal favorite that’s easy to love.

Why You’ll Love This Recipe

• Classic whoopie pies with a fall-inspired twist.
• Light and fluffy pumpkin cookies spiced with pumpkin pie spice.
• Rich maple mascarpone filling that’s not too sweet.
• Great for parties, bake sales, or gifting.
• Easy to make and even easier to devour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cookies:

• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups lightly packed brown sugar
• ½ cup canola oil
• ½ cup unsalted butter, softened
• 1 (15-ounce) can pumpkin purée
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Maple Mascarpone Filling:

• ½ cup unsalted butter, softened
• 8 ounces mascarpone cheese, room temperature
• 3 cups powdered sugar
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract

Directions

1. Preheat the Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda.
3. Mix Wet Ingredients: In a large bowl, beat together brown sugar, canola oil, ½ cup butter, pumpkin purée, eggs, and 1 teaspoon vanilla until smooth.
4. Combine: Fold the dry ingredients into the wet mixture until just combined. Dough will be soft and sticky.
5. Scoop and Bake: Drop spoonfuls of dough (about 1 tablespoon each) onto baking sheets, leaving 2 inches between each. Bake for 12–14 minutes or until they spring back lightly when pressed.
6. Cool: Transfer cookies to wire racks and let cool completely.
7. Make the Filling: Beat mascarpone and remaining ½ cup butter until fluffy. Gradually add powdered sugar, beating well between additions. Add maple syrup and remaining 2 teaspoons vanilla. Beat until light and creamy.
8. Assemble: Pipe or spoon filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
9. Serve or Store: Serve immediately or store in an airtight container in the fridge for up to 3 days.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 415 kcal per serving

Variations

• Chocolate Chip Pumpkin Whoopies: Fold mini chocolate chips into the cookie batter.
• Maple Cream Cheese Filling: Swap mascarpone for cream cheese for a tangier twist.
• Nutty Add-In: Add chopped pecans or walnuts for extra texture.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Mini Whoopie Pies: Use smaller scoops for bite-sized treats.

storage/reheating

Store whoopie pies in an airtight container in the refrigerator for up to 3 days. To enjoy at room temperature, let them sit out for about 20 minutes before serving. Freezing is possible by wrapping each sandwich individually and storing in an airtight container for up to 2 months. Thaw in the fridge overnight.

FAQs

Can I make the pumpkin cookies ahead of time?

Yes, you can bake them a day ahead and fill just before serving.

Is mascarpone cheese the same as cream cheese?

Not exactly. Mascarpone is creamier and milder, but you can use cream cheese if preferred.

Can I freeze whoopie pies?

Yes. Wrap each one individually and store in a freezer-safe container for up to 2 months.

What if I don’t have pumpkin pie spice?

Use a blend of cinnamon, nutmeg, ginger, and cloves to substitute.

How do I keep the cookies from spreading too much?

Chill the dough briefly before baking to help control spread.

Can I use canned pumpkin pie filling?

No, use plain pumpkin purée to control sweetness and spice.

How long will the filling stay fresh?

It will keep in the fridge for up to 5 days in an airtight container.

Can I make these gluten-free?

Yes, use a gluten-free flour blend designed for baking.

What’s the best way to fill the cookies?

A piping bag gives neat results, but a spoon works just fine.

Can I double the recipe?

Absolutely! It doubles well for parties or large gatherings.

Conclusion

Pumpkin whoopie pies with maple mascarpone filling are the ultimate fall indulgence. Soft, spiced, and filled with creamy maple goodness, they offer a bakery-style treat that’s easy to make at home. Whether shared with friends or enjoyed with a warm drink, these festive delights are sure to become a seasonal staple.

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